Abstract
The induction of amylase synthesis in barley aleurone layers by gibberellic acid is most sensitive to Actinomycin D (AM) over a short interval late in the lag phase. The duration of the lag phase may be extended as much as 3 fold by lower temperatures over the range 30° to 15° C. At each temperature the AM sensitive period remains close to the end of the lag phase, the period we have previously determined as the stage less sensitive to temperature.